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phan1

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Topics posted by phan1

  1.  

    Help: ISO Sushi Fish Purveyors off of the West Coast, Please.

    By phan1, in Restaurant Life

    • 1 reply
    • 1,764 views
  2.  

    Anyone want to eat at Nakazawa with me?

    By phan1, in New York: Dining

    • 2 replies
    • 2,029 views
  3.  

    Looking for a good sushi book...

    By phan1, in Cookbooks & References

    • 5 replies
    • 3,329 views
  4.  

    Advice on becoming a sushi chef

    By phan1, in Restaurant Life

    • 18 replies
    • 22,451 views
  5.  

    Ideas for solid chocolate dessert served HOT

    By phan1, in Pastry & Baking

    • 11 replies
    • 4,002 views
  6.  

    Problems working with ginger desserts

    By phan1, in Pastry & Baking

    • 12 replies
    • 2,805 views
  7.  

    Some troubles with the basic creme anglaise recipe...

    By phan1, in Pastry & Baking

    • 5 replies
    • 7,191 views
  8.  

    Building a pan sauce... without the pan

    By phan1, in Cooking

    • 12 replies
    • 5,633 views
  9.  

    How to make restaurant-style bread!

    By phan1, in Pastry & Baking

    • 7 replies
    • 7,223 views
  10.  

    Can you freeze Creme Brulee?

    By phan1, in Pastry & Baking

    • 7 replies
    • 46,409 views
  11.  

    Help with Fernand Point's "Siberian Omelet"

    By phan1, in Pastry & Baking

    • 3 replies
    • 2,714 views
  12.  

    Help identifying Michelin Starred dish please...

    By phan1, in Cooking

    • 0 replies
    • 1,225 views
  13.  

    Help with the "ice filtration" technique...

    By phan1, in Cooking

    • 11 replies
    • 3,169 views
  14.  

    Help with my frothy custard

    By phan1, in Pastry & Baking

    • 3 replies
    • 24,589 views
  15.  

    Any "French Laundry"-style Indian books?

    By phan1, in Cookbooks & References

    • 16 replies
    • 4,601 views
  16.  

    Don't keep onions in enclosed spaces?

    By phan1, in Cooking

    • 0 replies
    • 1,297 views
  17.  

    Something to make Potato Puree...

    By phan1, in Kitchen Consumer

    • 8 replies
    • 2,361 views
  18.  

    Anyone tried making Heston's "Flaming Sorbet"?

    By phan1, in Pastry & Baking

    • 12 replies
    • 13,507 views
  19.  

    What does Honesty and Integrity for a chef mean?

    By phan1, in Food Traditions & Culture

    • 1 reply
    • 1,933 views
  20.  

    Technique question: fat vs butter

    By phan1, in Cooking

    • 5 replies
    • 1,905 views
  21.  

    Help identifying a Vietnamese ingredient...

    By phan1, in Elsewhere in Asia/Pacific: Cooking & Baking

    • 2 replies
    • 1,830 views
  22.  

    Hollandaise Secret: Use Clarified Butter!

    By phan1, in France: Cooking & Baking

    • 24 replies
    • 16,573 views
  23.  

    Fresh vs. Frozen Organic Chicken

    By phan1, in Cooking

    • 7 replies
    • 6,944 views
  24.  

    The character of Hollandaise sauce

    By phan1, in France: Cooking & Baking

    • 18 replies
    • 18,481 views
  25.  

    Salmon: traditionally served with skin?

    By phan1, in Cooking

    • 16 replies
    • 33,156 views
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